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Soften Butter: In a heat safe bowl, microwave 113 grams unsalted butter until half melted or softened.
Mix Wet: Into the softened butter bowl, add in 120 grams light brown sugar, 80 grams canned pumpkin puree, and mix with a rubber spatula until combined.
Mix Dry: In a separate small bowl, stir together 160 grams all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon fine sea salt.
Combine: Fold the dry ingredients into the pumpkin butter mixture until no streaks of wet or dry spots remain. Don't overmix.
Portion Cookie Dough: Scoop the dough with a 1.5 oz ice cream scoop (about 3 tbsp each) onto a parchment- or plastic-lined tray, placing them close together. Chill for at least 30 minutes to 1 hour, or until the mixture is firm.
Preheat Oven: When ready to bake, preheat the oven to 350°F (without a fan) or 325°F (with a fan).
Bake: Transfer the chilled cookie dough balls to a parchment-lined baking sheet, spacing them about 3 inches apart. Bake for 12 to 16 minutes, or until the cookies are to your preferred texture. Move cookies to a wire rack to cool.